Argentine gastronomy is a universe that goes far beyond the classic Sunday asado. If we move a little away from the embers and head west, right where the Andes Mountains begin to draw the horizon, we find one of Mendoza's most precious jewels: Carne a la Masa. It is a recipe that breathes tradition, speaking of family gatherings under the shade of a grapevine and that Creole ingenuity that knows how to transform simple ingredients into an unforgettable banquet.

Carne a la Masa is a typical recipe of Argentine regional gastronomy, particularly from Mendoza, and it is a simple dish that never fails to surprise. It is highly recommended for its simplicity and spectacular flavor.

Basically, Carne a la Masa consists of a portion of meat and vegetables cooked inside a basic dough, which cooks in its own juices, generating an incomparable mixture of flavors.

What exactly makes this dish so special? The answer lies in the enclosure. By cooking the meat inside a dough chest, there is no escape for aromas or juices. Everything that happens inside that oven is pure alchemy. The meat, which is usually a cut with character like flank steak (vacío), undergoes a slow cooking process where the fibers surrender, the vegetables become confit, and the bread absorbs the very essence of the marinade. The result is not only tender meat that falls apart with a fork, but also a bread that becomes the perfect accompaniment, infused with all the savoriness of the set.

In Mendoza, Carne a la Masa is enjoyed throughout the province. It is the dish chosen when you truly want to entertain someone, because although its preparation does not require haute cuisine techniques, it demands something that is a luxury today: time and patience. It is a dish that invites you to uncork a good Mendoza Malbec, slow down, and enjoy the aroma that begins to flood the kitchen long before the dish reaches the table.

Preparing this dish is also an act of respect for the product. We do not need extremely expensive cuts of meat; in fact, the magic of Carne a la Masa is how it elevates any cut thanks to the previous marinating and the internal steam generated. It is an ancestral crust-cooking technique that locals have perfected to create a complete sensory experience: the crunch of the dough when breaking, the steam that comes out suddenly with all the perfume of the chimichurri, and the vibrant color of the vegetables that have shared space with the meat for over an hour.

Ingredients (for 4 people)

• 2 kg of beef, preferably flank steak (vacío), but any cut can be used.
• 750 grams of self-rising flour
• 2 onions
• 1/4 green bell pepper
• 1/2 red bell pepper
• 1 carrot
• 1/2 garlic clove
• Thyme
• Whole black peppercorns
• Salt
• Ground chili (Ají molido)
• For the chimichurri (marinade)
• 2 garlic cloves
• 1 glass of olive oil
• 1/2 glass of wine vinegar
• 1/2 glass of white wine
• Oregano
• Sweet paprika
• Pepper
• Cayenne peppers
• Thyme

Step by Step

1. First, prepare the chimichurri by mixing the ingredients in a bowl. Cut the meat into fist-sized pieces and marinate 24 hours in advance. This process is key to giving flavor to the meat.
2. For the base dough (masa muerta), prepare the flour, water, and salt. Knead well and roll it out. It should be slightly wider than the size of the baking dish used and twice as long, with a considerable thickness (not too thin).
3. Cut the vegetables into julienne or large feathers, and the carrots into slices.
4. Grease the baking dish with butter so the dough does not stick, and place the dough over the dish to form a bottom, leaving a portion outside the dish to be folded later and used as a lid.
5. Place the meat and vegetables inside the dough in the dish, seasoning to taste with salt, ground chili, a splash of the chimichurri preparation, and adding whole peppercorns and thyme. (A variation is to add a splash of white wine and a few mushrooms cut into quarters).
6. Once everything is inside the dish, take the other half of the dough and place it over the meat, closing it like a lid and crimping (repulgue) the edges to seal.
7. Place in the oven over low heat for the first 15 minutes, then over medium heat until the dough is golden brown. Do not speed up the cooking under any circumstances; this dish, like many Creole dishes, requires slow cooking. Leave in the oven for an hour and a half.
8. Once this period has elapsed, remove from the oven and bring to the table in the same dish. Break the bread crust and serve portions of meat with vegetables and their juice, and enjoy an exquisite Carne a la Masa. And obviously, you can eat the crust bread.

To make this Carne a la Masa truly championship-worthy, there are some secrets that Mendoza cooks keep under lock and key. The first, as the recipe says, is the marinating time. Those 24 hours are not optional if you are looking for depth of flavor. The vinegar and white wine in the chimichurri not only add taste but also act by breaking down the meat fibers, ensuring that after an hour and a half in the oven, the texture is almost like butter.

Another vital point is the dough. Although we call it "dead dough" because it does not seek to rise like bakery bread, it must be elastic enough not to crack during cooking. If the dough breaks and lets the steam escape, we will lose part of the juiciness. Therefore, thickness is key: not so thin that it breaks, nor so thick that it remains raw inside. The seal or crimp must be firm, as if we were guarding a treasure.

At the moment of serving, the climax of the experience occurs. Do not cut the dough in the kitchen; bring it to the table whole. The look on your guests' faces when you break the upper crust and all the aroma of the Mendoza countryside floods the room is priceless. It is a dish that unites, forces sharing, and, above all, celebrates the joy of eating well. The bottom bread, which has been in direct contact with the juice of the meat and vegetables, is usually the most disputed part of the dish, so make sure to distribute it fairly.

Some Variations

If you want to give it a personal touch, the variation with mushrooms and extra white wine adds incredible sophistication, but the classic version with garden vegetables and good Creole chimichurri is unbeatable. Do not forget to have plenty of napkins on hand and, of course, the best possible company.

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